Blueberry Lemon Cake

I love baking with ingredients that are in season. Fresh local blueberries make this cake delicious. I am making this for my Dad as he loves anything lemon and the combination of blueberries and lemon is classic.

Blueberry Lemon Cake

In a large mixing bowl, cream together:

1/2 cup softened butter

1/2 cup canola oil

1 and 3/4 cup sugar

In a separate bowl sift together dry ingredients:

3 cups flour

zest of 3 lemons

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

In another bowl mix together wet ingredients:

3/4 cup plain unsweetened yogurt (equivalent to 3 eggs)

1/2 cup milk

1 tsp vanilla

1/4 cup lemon juice

Alternate the wet ingredients and the dry ingredient into the butter and sugar mixture. Mix together well. Then fold in:

1 and 1/2 cups blueberries (Tip: If you dust the berries in flour they won’t all fall to the bottom)

Bake 350 degrees F for approximately 40-45 minutes. I baked this in a tube pan but you could also use a 9 by 13 pan or two 9 inch rounds. Cool and top with frosting of your choice. This cream cheese frosting is delicious with it!